Green Tomatoes with Pistachio Relish
Relishes typically contain cooked andpickled vegetables; the one here is mouth-tinglingly tangy.James Syhaboutof Oakland, California'sCommismakes it by pickling shallots, capers, pistachios and pink peppercorns overnight inChampagnevinegar and olive oil. It's awesome on tomatoes, but he also likes using it on fish.Best New Chef 2010: James SyhaboutMore Easy Recipes from the 2010 Class of Best New Chefs
Best New Chef 2010: James Syhabout
July 2010
Gallery
Credit: © Anna Williams
Recipe Summary
Ingredients
Directions
Make Ahead
The relish can be refrigerated for up to 3 days.
Suggested Pairing
American wine regions tend to produce softer, more fruity dry rosés than European regions, making U.S. rosés a good complement to tangy dishes like this one. Try a strawberry-inflected rosé or a wine made with the Gamay grape in California.